Nem nướng is a Vietnamese meatball made by kneading minced chicken with lemongrass, garlic and fish sauce before grilling it on skewers. The citrusy lift of the lemongrass balances the salty fish sauce, and a touch of chilli adds gentle heat.
Knead the minced chicken with the chopped lemongrass, garlic, spring onion, fish sauce, sugar, chilli, pepper and corn starch in a deep bowl until sticky.
Cover the mixture and chill it for 30 minutes; this lets the lemongrass aroma work its way into the meat.
Take palm-sized portions of the rested mixture and press them around the skewers into a cylindrical shape.
Brush the skewers lightly with oil and grill over a preheated barbecue, turning occasionally, for 12 minutes until browned on all sides.
Skipping the 30-minute rest before skewering can make the patties fall apart on the grill; that wait matters for both flavour and binding. Turn the skewers often or one side can burn. Allergens: contains fish (fish sauce).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.